Korean Pork and Rice Bake
October 16, 2015

Korean Pork and Rice Bake
- Pork and Marinade
- 2 Pounds Pork Tenderloin
- 1 Apple
- 1/4 Cup Gochujang
- 2 Tablespoons Sesame Oil
- 1/4 Cup Rice Vinegar
- 1/2 Small Onion
- 5 Cloves Garlic
- 2 Thumbs Ginger (equal to the amount of garlic)
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Brown Sugar
- Other
- 3 Cups Cooked Rice
- 2 Portabella Caps (diced)
- 1.5 Cups Chopped Kimchi
- 1/2 Small Onion (diced)
- 8 or 10 Eggs
- Chopped Scallions
Instructions
- Slice the meat real thin against the grain. Also chop it into smaller strips. In a blender or food processor add all the marinade ingredients and blend smooth. Pour over the pork and allow to marinate for 6 hours.
- Mix the pork with the rice, mushroom, kimchi, and onion in a large baking dish. Mix well.
- Bake at 350 for an hour.
- Crack the eggs on top and bake another 10 minutes.
- Remove from the oven and sprinkle on the scallions. Serve.